Chilled Cucumber Avocado Soup with SUNSET® English Cucumbers


4Chilled Cucumber Avocado Soup with SUNSET® English CucumbersServes 4

Prep Mins

1010 Mins 10 Mins 20 Mins

Total Mins



For the soup:

  • 1 SUNSET® English Cucumber, cut into large chunks
  • 1 avocado, cut into large chunks
  • 3 scallions, root removed and cut into large chunks
  • 1 small shallot, cut into large chunks
  • 1 garlic clove, peeled and cut into chunks
  • 1/2 cup buttermilk
  • 1 Tbsp. white balsamic or white wine vinegar
  • 1 lemon, juiced
  • 4-5 mint leaves
  • 3 sprigs dill
  • 2 Tbsp. chopped fresh chives
  • ½ cup water, or more as needed
  • Kosher salt to taste


For serving:

  • Chopped fresh chives, for garnish
  • Mint leaves, for garnish
  • Dill fronds, for garnish
  • SUNSET® English Cucumber half moon slices, for garnish
  • Olive oil, for garnish


  • To a large blender, add cucumber, avocado, scallions, shallot, and garlic. Puree on high speed until smooth, about one minute.
  • Add the buttermilk, vinegar, lemon juice, mint, dill, and chives to the blender. Blend until creamy, about 30 seconds. Begin to add the water, about 2 tablespoons at a time, until desired consistency is reached. Season with salt to taste.
  • Garnish with chopped chives, mint leaves, dill fronds, and cucumber half-moon slices. Drizzle with olive oil and serve.

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